Tuesday, August 25, 2009
1/4" eggplant rounds (I used 3 for one stack)
1/4" polenta rounds (" ")
Salsa (or a tomato sauce)
1/4 cup shredded cheese
1/2 cup black beans
1 dollop plain yogurt
1. Grill eggplant and polenta slices until heated through
2. Place one eggplant slice on the plate that you will be eating off of (you will not want to move after you put this dish together). Top with 1 polenta slice, a dollop of salsa, cheese, beans, onion, and yogurt.
3. Repeat step 2 with the two other eggplant rounds.